Potato Leek & Gruyere Soup
Ingredients:
3 tablespoon butter
3 unit leek (washed well, trimmed and thinly sliced)
2 clove garlic (minced)
1 teaspoon thyme, dried
2 pound potato, russet (washed and diced into 1 inch pieces)
1/2 cup white wine
4 cup stock (vegetable or chicken)
2 1/2 cup water
1/4 cup flour
8 ounce cheese, Gruyere (shredded)
unknown salt
unit black pepper
Instructions:
In a large stock pot or Dutch oven, melt the butter over medium high heat.
Add the sliced leeks and saute for 5 minutes until the leeks are soft. Add
the garlic and thyme and cook for 2 more minutes, then add the potatoes,
white wine, vegetable broth, and 2 cups of water. Bring to a boil, then
reduce heat to a simmer and cook for about 10 minutes until the potatoes
are just tender.
While the potatoes are cooking, whish together the remaining half cup of
water with the flour in a small bowl. Whish the flour water mixture into
the soup once the potatoes are tender and simmer for another 5 minutes.
Remove the soup from heat, remove 2-3 cups of soup from the pot to a
blender and blend in the cheese, then slowly stir the cheesy soup mixture
back into the pot. Season with salt and black pepper and serve hot.
Description:
This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham. Serve in small bowls with multigrain crackers for a warming and welcoming appetizer course.
Notes: